Didn't R&S used to have jerk chx that was cooked out back or maybe it was something they did for Carnival one year, don't remember. You're right, Boston doesn't have many places that are preparing it outside, but I guess Falmouth is closer than NY.

Personally I have not found any Jerk in the Boston area that I would feel comfortable telling anyone to go out of their way for.

The reason points back to my point above. To be considered Jerk you ideally need to cook with Pimento Wood or Leaves, not just the All Spice seasoning (which is standard).

Now I do understand that Pimento Wood is extremely expensive to import, but at least we can get it in the US (It is impossible to find in Canada) but some places have compensated for this by mixing the All Spice berries (which is super cheap) with the charcoal to give it that flavor that alot of us who are from Jamaica have come to expect. So to answer your question again, I havent seen anyone in the Boston area putting that type of effort into their Jerk.

Fortuntely as you know Jamaican food extends so much further than Jerk and to give Boston credit there are places that make certain dishes that are prepared exceptionally and traditionally. A few of my favorites:

Brown Stew Chicken, Curry Goat and Escoveich Fish: Flames does an incredible job on all three.

Tripe and Bean: It is tough to find a good Tripe and Bean Jamaican style outside of the Island, Pepper Pot Restaurant does probably my favorite version away from home.

Thanks Matt H. Lenny's, Flames and Ali's all being within a couple of blocks of each other is a real treat. The fried chicken $1.25 for a large thigh) is one of the best in the city. I've enjoyed the brown stew chicken and curry goat from Flames but haven't yet tried the escoveich fish despite your prior recs. Sorry that we don't have better Jerk here as it may be my favorite.

I'm not Matt, and I would certainly like to hear from him, but my experiences at Pepper Pot have been rather ho-hum. Mostly just dull, muted flavours and spent meats. I did, however, really enjoy the escoveich on one occasion, which was popping with tang and heat.

I do recall getting some jerk pork at Rhythm and Spice that seemed bbq'd, now that Chrispy mentions it. But I used to play there a lot in my old band and I don't ever recall seeing bbqs set up in the back, so I'm not sure what the deal was.